Baguette with Turkey Strips and Curry Sauce

Ingredients

• 2 tbsp chives
• 80 g mayonnaise
• 100 g Cream Yogurt
• 1 tbsp Mild curry powder
• 1 tsp turmeric
• Salt
• Pepper
• 1 lemon juice
• 100 g frisée salad
• 2 pineapple rings (canned)
• 2 tbsp roasted peanuts
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 baguette
• 30 g herb butter with garlic
• 400 g thin turkey schnitzel
• 3 tbsp oil

Instructions

1. 1.

   Stir chives with mayonnaise, yogurt, curry and turmeric. Season with salt, pepper and lemon juice. Clean, wash and tear the salad into bite‑sized pieces. Roughly chop pineapple and peanuts and add to the salad. Dress the salad with vinegar, olive oil, salt and pepper.

2. 2.

   Cut the baguette once lengthwise and once crosswise in half. Spread herb garlic butter on the baguette and roast in a preheated oven (200°C, second rack from bottom) for 6–8 minutes.

3. 3.

   Slice turkey into small mini schnitzels. Heat oil in a grill pan, brown the schnitzels on each side for 2 minutes. Remove and season with salt and pepper. Arrange the schnitzels on the baguette halves and drizzle with curry mayonnaise. Spread some salad on the baguette halves and serve the remaining salad alongside.